Preview

Japanese pancakes, okonomiyaki

BBQ, Cheese, Vegetables and Fruits, Fish, Seafood & Shellfish

Like a thick pancake, nourishing and full of vegetables.

Served with a salad and sesame vinaigrette.

Ingredients

Recipe for 4 persons

Batter

360 Gr
Wheat flour
450 Ml
Dashi broth
6 Unit(s)
Egg
80 Gr
Igname

Garnishes

2 Unit(s)
Leek
0.50 Unit(s)
Green cabbage
1 Tbsp
Japanese pickled ginger
200 Gr
Beef fondue
50 Gr
Swiss cheese
4 Unit(s)
Green onion

Finishing

100 Gr
Okonomiyaki sauce
100 Gr
Japan mayonaise
1 Bag(s)
Chips of smoked bénite

Salad

4 Handful(s)
Romaine salad
1 Tbsp
Honey mustard
1 Tsp
Red wine vinegar
1 Tbsp
Sesame seeds
1 Tsp
Roasted sesame oil
1 Unit(s)
Lemon juice
45 Ml
Vegetable oil

Preparation time: 45 min

  • Preparation

    Finelly slice the leeks, cabbage and onions.  Slice the marinated ginger.

    Peel the igname.  Grate it with the small holes of your cheese grater, you should obtain a sticky white paste.

  • Batter

    In a mixing bowl, place the flour and form a well in the center.  Pour the rest of the ingredients into the center of the well and with the help of a whisk, make gently circles starting from the center and working your way outwards.  This will make it easy to have a smooth mixture without clumps.  Let the batter rest for a few minutes at room temperature.

  • Garnishes

    Once all of the vegetables are cut, combine them with the batter in the mixing bowl.

  • Cooking

    In a skillet with vegetable oil, pour the pancake batter to cover the entire surface, roughly 1cm thick.

    Top with the slices of beef as well as the grated cheese.  Once you reach a nice coloration, gently flip it over to cook the other side.  Let cook for roughly 3-5 minutes.

    Transfer to a plate the same size as the pan and when ready to serve cut into pie shaped slices.

  • Finishing

    On each point of pancake, add some japanese mayo as well as the sauce.  Next, sprinkle with the smoked bonito shavings.  Serve with the sasame vinaigrette salad.

  • Salad

    Combine all of the ingredients of the vinaigrette in a mixing bowl.  Toss the salad with the vinaigrette once ready to serve.

You can replace the dashi broth with water or milk.  Think of varying the vegetables used to change it up.

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